Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork

Meat Science

Volumn 74, Issue 3, 2006, Pages 476-486

  Haak, L ^a   Raes, K ^a   Smet, K ^a   Claeys, E ^a   Paelinck, H ^b   De Smet, S ^a  

^a Faculty of Bioscience Engineering   (Belgium)

^b ODISEE UNIVERSITY COLLEGE   (Belgium)

Author keywords

Antioxidant; Fatty acid; Pork

Indexed keywords

GLYCINE MAX; ROSMARINUS OFFICINALIS;

EID: 33746662920     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.04.018     Document Type: Article

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